Beer makes batters better, meat more tender, and sauces more flavorful.
Moroccan Chicken with Saffron Couscous
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serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 teaspoon salt
1 teaspoon cracked black pepper
1/2 teaspoon ground saffron
2 teaspoons cumin
8 boneless chicken thighs
2 tablespoons butter
1 tablespoon olive oil
1 large onion, chopped
1 cinnamon stick
1/2 cup water
8 seedless fresh dates
2 teaspoons honey
1/4 cup blanched almonds, toasted
Saffron Couscous
2 cups chicken stock
1 pinch ground saffron
2 cups couscous
2 1/2 tablespoons butter
directions
Rub combined salt, pepper, saffron and cumin into chicken and marinate several hours or overnight.
Heat butter and oil in large pan, add chicken and cook until browned. Drain all but 1 tablespoon of oil from pan, add onion and cinnamon and cook, stirring until onion is soft.
Return chicken to pan, add water and simmer, covered, for about 30 minutes until chicken is tender. Just before serving add dates and honey and simmer, uncovered for 10 minutes. Serve with saffron couscous and sprinkled with almonds.
For Saffron Couscous: Boil stock in pan with saffron. Remove from heat and stir in couscous. Let stand 5 minutes. Fluff with a fork. Add butter to couscous, cook stirring until combined.
added by
suemundy
nutrition data
779 calories, 28 grams fat, 90 grams carbohydrates, 42 grams protein per serving.
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